Mushroom tarte fine with mushroom pate Recipe

Method

• ETAPE 1

  Preheat the oven to 200°C.
  Cut the puff pastry into rounds with a 12cm diameter. Place on a lined baking tray, cover with a second baking tray and bake in the oven for 20 minutes.

• ETAPE 2

  Peel the mushrooms and cut off the stalks. Thinly slice half of the mushrooms and cut the other half into quarters.
  Squeeze the juice of half a lemon on to the sliced mushrooms.

• ETAPE 3

  Peel the shallots and the garlic. Wash and pick the parsley.
  Place the olive oil, garlic, parsley leaves and the white balsamic vinegar in a food processor. Season with salt and pepper and then blitz.

• ETAPE 4

  Sweat the shallots in a knob of butter and add a pinch of salt. Add the quartered mushrooms and cook for 10 minutes. Add the cream and cook for a further 5 minutes.
  Transfer to a food processor and blitz to a coarse pate. Check the seasoning and then add the hazelnut oil.

• ETAPE 5

  Arranfe the sliced mushrooms on top of the pastry and brush with the parsley vinaigrette. Top with a quenelle of the mushroom pate and finish with a handful of fresh rocket leaves. Decorate the plate with a little more of the parsley vinegraitte.